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Split Pea Cilantro Dumplings in a Coconut Curry

World Vegetarian Classics by Celia Brooks Brown has become a favorite cookbook of mine. There are over 250 straightforward vegetarian recipes from around the globe, and each one is adapted to the modern kitchen. The instructions are easy to follow, the pictures divine and each chapter begins with a bit of history on each region's vegetarian traditions. This book has served me well when I wanted a quick but flavorful dinner idea, and also when I wanted something to serve to esteemed dinner guests. Each recipe has a certain elegance, even the most basic dishes, and you simply can't fail to be inspired as you flip through the colorful pages.

Wanting to make a special meal for a dear friend on his birthday, I decided upon these split pea dumplings with a coconut curry sauce. This dish is from Mauritius and the Indian influence on this African island's culinary traditions is very much apparent here. There are a few steps to this recipe, but it is truly a delight to make and well worth the effort when you sit down with your plate to savor the little curry-coated pea cakes on a bed of hot rice.

Rinse the chana dal or yellow split peas and soak in enough water to cover overnight.

Drain and rinse the chana dal or split peas. Transfer to a blender or food processor. Add the garlic, ginger and chilies. Add a teaspoon of water and process until you get a smooth paste. Now add the flour, baking powder, salt and cilantro. Process until well combined.

Heat a 1/2-inch of oil over medium-high heat in a frying pan until it is hot but not smoking. When a small bit of the batter sizzles, you will know it is ready. Drop heaping teaspoons of the batter into the oil and fry until they are golden, taking care to flip them with tongs to ensure they brown evenly. Drain on paper towels. Transfer to a plate and keep them warm in an oven heated to 225°.

For the curry, begin by toasting the cumin and coriander seeds in a dry frying pan over medium heat until they darken a bit. This should take a minute or two. Transfer to a blender or food processor along with the garlic, ginger, chilies, turmeric, cayenne, cardamom pod seeds, salt and yogurt. Process until smooth.

Pour into a large saucepan and bring to a boil. Reduce the heat to medium-low and cook for a few minutes to thicken. Now whisk in the coconut milk and bring to a boil again. Teduce the heat to medium-low again, cover, and cook for 15 minutes. Add the frozen peas, cook for another few minutes, and add the dumplings to the pan.

Serve dumplings and generous spoonfuls of the curry sauce over a bed of hot fresh cooked white rice.

This looks very delicious! I will have to get back to cooking from this recipe book, in fact just recipe books in general and stop using them as fiction! I am just so inspired by reading blogs that I rarely cook recipes out of my books any more. I must make the time.

Really liked the split pea dumplings. the curry sauce was less successful. My yogurt curdled and the cumin and coriander were too much with the smaller amount of coconut milk I tried to use. Will make again with another sauce though. Thank you. Love the inspirational photos on your site.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.